You know me, if it’s cheap, filling, and healthy…..I’m all on board! Well, there is absolutely no better frugal food than beans and with so many ways to jazz them up, you’ll never get bored. One of my favorite ways to transform beans that I find on sale is to combine them into a hearty, savory, mouth watering chili. Whether you add actual meat or decide to go my route and do veggie crumbles to keep the meal vegetarian-friendly, this dish is a throw in the pot and let it simmer wonder that I always make when I feel like doing the absolute bare minimum. Serve over rice, a nice baked potato, or on its own with sour cream and cheese and you’ll have a high fiber, high protein meal that will satisfy your hunger without breaking the bank.
1 15oz can Pinto beans
1 15oz can Black beans
1 15oz can Northern beans
1 15oz can Kidney beans (light or dark red)
1 cup chopped onion (you can use frozen in a pinch, I did)
1 28oz can of diced tomato ( I like the kind that is seasoned with chilies)
2 1.25 oz packets chili seasoning
1 cup meatless crumbles
This one is easy – dump it all in a crockpot and simmer on low for about 6 or 7 hours or high for about 3 or 4 hours. Top with your favorite toppings (scallions/green onions, sour cream, shredded cheese) or let it be the star of the show and eat it plain.
This entire recipe was about $6, $9 if you have to buy a new bag of meatless crumbles- however, we already had some left over. Since this makes about 10 servings for me, I freeze what I don’t use and that way I have a quick lunch I can grab and go when I need it.